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This stall originated from Boon Tat Street in the 1960s, and has gained a loyal fanbase over the years.
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Each plate is generously garnished with crisp bean sprouts, bouncy small blood cockles, tender fish cake, wispy egg, and chewy lup cheong / dried cured pork sausage, tossed with kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles.
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With smoky savoury sweet salty flavour, contrasted by a drizzle of lime juice with tangy sour zesty notes. Uncle fries in small batches each time, maintaining a consistent quality.
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Char Kway Teow
Amoy Street Fried Kway Teow
@ Amoy Street Food Centre, 7 Maxwell Road #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html
There is always a queue at this corner stall on the ground floor of Amoy Street Food Centre.
The old uncle has been frying his plate of wokhei goodness for as long as I can remember. I personally the wet gooey mess at Hong Lim but this is good too!
We were at Tanjong Pagar Plaza market on a weekend to check out a mee siam stall recommended by @instakenchou. The mee siam was sold out early and there wasn't many other options so we decided to try out Peter Fried Kway Teow Mee (or strangely, Katong Fried Kway Teow Mee in Chinese π€). Peter sells two styles of CKT - Penang or Teochew style - lup cheong or seafood is available as an add-on. I am not sure whats the difference between the two and ordered a small plate of his Teochew-style CKT.
His CKT hits you immediately with sweet and savoury notes. I couldn't figure out what makes his version so different but J solved the mystery when she said it tastes like "the brown stuff on top of chwee kueh". Yes, that's right. Peter confirmed that he uses sweet chye poh to make his CKT. This gives it the sweet and salty flavour which is really unique and strangely delicious.
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Ok
- Kway Teow ($3/4)
The Char Kway Teow ($3) from Amoy Street Food Centre (#01-01) is sweet, savoury and packed of wok hei - itβs pretty legit! The dash of lime juice cuts through the strong flavours and gives it a refreshing twist. Guilty pleasure checked β
A yummy plate of Penang Style Char Kway Teow (White). So sinfully delicious with bits and pieces of pork lard nicely hidden within the noodles. Not too little and not too much, just the way I like it. Only shortfall is that they are using crystal prawns. Had a little chat with the owner and he said that the price of fresh prawns have doubled over the years and also due to the lack of manpower to peel fresh prawns, he had to find substitution in order to keep the price affordable for the old folks in the area. Nevertheless, despite the not so ideal prawn being used, this plate is worth the cholesterol and a trip again!
This is in-kway-dibly good π― Really enjoyed the plate of Char Kway Teow here @ Peterβs Char Kway Teow, which isnβt too dry and is slightly laced with wok hei. The pork lard mixed in also strongly permeates the dish, further enhancing its flavours when itβs already scattered with an abundance of lap cheong.
the Penang style(white version)Katong (Peter) Fried Kway Teow Mee!
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Maybe the uncle saw my size and gave me a huge portion.
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Thank you Uncle!
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It was a delicious plate of Fried Kway Teow that warms my heart.
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#friedkwayteow
Traditional black fried kway teow.
Read more: http://www.misstamchiak.com/char-kway-teow/
Katong (Peter) CKT $4. 'humless' β€οΈπππ #CKT #charkwayteow #burpple
ππΌππΌππΌπ΄πππ»π closed on Sundays. π
#CKT #charkwayteow #tanjongpagar #KatongPeterFriedKwayTeow #tanjongpagarfoodcentre #lunch #vsco #sgvsco #foodvsco #vscocam
